Soft, Delicious Goan Rice Polle
Tasty Goan polle, rice and coconut crepes
Here’s yet another tasty gluten-free recipe for you. Traditional Goan rice polle. You could say they’re soft and flavourful Goan rice and coconut dosas or crepes. To make Goan polle, you need just a handful or ingredients, and maybe a little practice. Believe me, they’re not difficult to make at all.
Not just that, Goan polle would make a tasty change from our regular bread, rotis or chapatis too. You definitely should give making these a shot. And also check out my gluten-free oat uttapams and oat dosas.
Ingredients
¾ cup rice
¼ cup grated coconut
3 tbsp cooked rice
¾ tsp salt
1 ½ tbsp sugar
¾ cup + 2 tbsp + ¼ cup water
A little oil
Procedure
- Wash and soak the rice in water (about ½ inch above the level of the rice), overnight or for at least two hours.
- After soaking it, drain the rice, rinse it with water, and drain it again.
- Grind it in a mixer-grinder along with the grated coconut, cooked rice, and ¾ cup water.
- Transfer the batter to a bowl or vessel. Rinse the mixer jar with around 2 tbsp of water and add this too to the batter. Mix in the salt and sugar.
- Let the batter rest for 1 to 2 hours.
- Thin the batter by adding around ¼ cup water to it.
- Heat a non-stick man with the heat on medium-high. When it’s hot enough, drizzle a few drops of oil on it and spread the oil over it with a paper towel.
- Pour a little less than ½ cup of the batter on the pan and tilt the pan slightly to spread the batter to a diameter of around 8 inches. After bubbles start appearing all over the batter, cover the pan and reduce the heat to low. Let the crepe cook for around 1 ½ minutes.
- Take off the lid from the pan, and let the crepe cook for another 30 secs or so to let it cook thoroughly. Remove it to a plate. Let it cool for around a minute and then fold it once to form a semicircle or twice to form a quarter circle.
- The polle can be eaten just as they are or with a chutney of your choice, vegetables or meat curries.
Enjoy!